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Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Source: Eating Well

Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Gnocchi with Zucchini Ribbons & Parsley Brown Butter
2 tbsp  butter
2 each  medium shallots
0 1/2 tsp  salt
0 1/2 cup  grated Parmesan cheese
Directions
  1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter iseginning to brown, about 2 minutes. Add
  3. shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.
  4. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

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